Homemade Tia Maria Recipe
This homemade Tia Maria recipe makes one 26 oz bottle of rich coffee liqueur with brandy or rye, instant coffee, vanilla, and sugar. Let it age for six weeks for the best flavour. For the original three bottle Christmas batch, see the recipe in the post above.
Ingredients
- 1 ⅛ cups brandy or rye about 1 cup plus 2 tablespoons
- 3 level tablespoons instant coffee
- ⅓ vanilla bean
- 1 ⅓ cups boiling water
- 1 ⅓ cups granulated sugar
- Up to ⅓ cup cold water optional to top up bottle
Instructions
- Dissolve the 3 tablespoons of instant coffee in 1/3 cup boiling water. Set aside to cool.
- Dissolve 1 1/3 cups sugar in the remaining 1 cup boiling water, stirring until the sugar is completely dissolved.
- Cut 1/3 of a vanilla bean lengthwise into thin slivers and place them in the bottom of a clean 26 oz bottle.
- Combine the cooled coffee mixture, sugar syrup, and about 1 cup plus 2 tablespoons brandy or rye. Using a funnel, pour the mixture into the bottle.
- If needed, add up to 1/3 cup cold water to top up the bottle.
- Seal the bottle and store it in a cool, dark place for six weeks before serving. The vanilla bean can be removed after six weeks or left in until you are ready to serve the Tia Maria.
Notes
- Seal the bottle and store it in a cool, dark place for six weeks before serving.
- The vanilla bean can be removed after six weeks or left in until you are ready to serve the Tia Maria.
- Let the Tia Maria age in a cool, dark place for at least six weeks before serving.
- The vanilla bean can be removed after six weeks or left in until you are ready to serve it.
- Add up to 1/3 cup cold water only if needed to top up the bottle.
- Brandy or rye can be used. For the original three-bottle batch, see the full recipe in the post above.